The application of edible gelatin

Edible gelatin as a thickening agent is widely used food industry, such as jelly, food coloring, senior fudge, ice cream, vinegar, yogurt, frozen foods and so on. It is also mainly used as raw materials of the production of adhesive, emulsion and advanced cosmetics, etc. Gelatin is hydrolysate of collagen and a fat-free protein without cholesterol, it is a natural nutrient food thickener. It neither make people fat nor not lead to physical decline after eating. Gelatin is also a powerful protective colloid with strong emulsion ability, it can refrain condensation caused by the stomach acid after entering the stomach inhibit milk, milk proteins, thus it is easier to digest.



Use methods of edible gelatin: The powder and water is 1:3 for 40-60 minutes, wait for water absorption and swelling, then indirect heating and dissolves. It should not directly heat when Sol, Sol-temperatures should be controlled at 75 degrees or so, it can not add water when in use. The use amount of edible gelatin in fruit cake is 5%-10%. It was reported that there are at least 60% of gelatin are used in food confectionery industry all over the world. In the production of candy, gelatin is used in the production of milk candy, protein sugar, cotton candy, marshmallows, crystal flower jelly, gumdrop candy. Gelatin has function of water absorption and skeleton support, gelatine particles dissolved in water can attract each other, intertwine to form stacks of layers of mesh and condensed as temperatures drop, make the sugar and water fully stuffed within the gel void so that soft candies can maintain a stable form, it will not be deformed even under high load. Gelatin can control the sugar crystals become smaller and prevent the oil and water in syrup from relative isolation. Used as emulsifiers, binders in candy manufacturing reduce the brittleness, convenient to molding and easy to cut, so as to prevent the breaking of all types of candy.

Gelatin is a protein gel, so acid, alkali, temperature on the protein effect will have a certain impact on the gelatin also. In the fudge-making, generally dominated by fruit, dissolved and dehydration process of material is done under heating conditions, this is inevitable has an impact on the strength and viscosity of gelatin. Therefore, in the course of the actual production of gelatin soft sweets, control well the ph of material, temperature and time, select the appropriate amount of gelatin, select the right sour agents and invest time, input quantity. Trial and error depending on the product design requirements, then it can produce qualified products to meet the design requirements. If you have interest to okchem, please read more here, thanks!